Easy Ham and Bean Soup
A comforting and nourishing soup made with smoked ham and tender beans, perfect for a cozy night in or a festive meal.
Ingredients
Main Ingredients
- 2 cups dried navy beans or great northern beans, soaked overnight and drained Creamy texture when cooked.
- 1 pound smoked ham hock or 2 cups diced cooked ham For that soulful smoked flavor.
- 1 large onion, finely chopped Adds sweetness.
- 2 carrots, diced For color and gentle sweetness.
- 2 stalks celery, diced Aromatic backbone.
- 3 cloves garlic, minced Brightens the broth.
- 6 cups low-sodium chicken or vegetable broth Controls the salt level.
- 1 bay leaf Subtle herbal warmth.
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme Earthy note.
- Salt and black pepper to taste
- 2 tablespoons olive oil For sautéing.
- Optional: splash of apple cider vinegar or lemon juice to finish Heightens brightness.
Instructions
Preparation
- Rinse the soaked beans and set aside. If using canned beans, rinse them well.
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté until softened and fragrant, about 6–8 minutes.
- Add garlic and cook for 30 seconds until aromatic.
- Stir in the drained beans and pour in the broth. Add the ham hock (or diced ham), bay leaf, and thyme. Bring to a gentle boil.
Cooking
- Reduce heat to low, cover partially, and simmer for 1 to 1.5 hours until beans are tender and the broth is richly flavored.
- If using canned beans, simmer 20–30 minutes to meld flavors.
- Remove the ham hock, shred any meat, discard the bone, and return the shredded ham to the pot.
- Taste and season with salt and pepper; add a splash of vinegar or lemon juice to brighten.
- Serve hot with crusty bread and a scattering of fresh parsley.
Notes
For creamier texture, mash a cup of the cooked beans against the side of the pot and stir back in. Make it smoky-spicy by adding a pinch of smoked paprika and a dash of cayenne. For a vegetarian option, swap ham for smoked mushrooms or smoked tofu and use vegetable broth.